BERRY TARTS.—One pint of buttered strawberries or red raspberries, one cup sugar, the beaten white of one egg stirred through the sugar. Mix with the berries. Bake between two crusts until egg is set then serve with whipped cream.—Contributed.
Fancy Desserts
"They make maple syrup out of corn cobs that you can't tell from the adulterated." Abe Martin.
SPONGE CAKE DESSERT.—Take hot water sponge cake, cut it into thin slices and line the sides of stem sherbet glasses. Fill in with sweetened strawberries and whipped cream.—Mrs. Southard, demonstration fancy desserts.
SPONGE CIRCLES.—Cut round pieces of sponge cake. Lay a border of sweetened strawberries around the edge of each piece of cake and fill in the center with ice cream.—Mrs. Southard, demonstration fancy desserts.
PEACH CUSTARD.—Bake a custard pie. Slice and sugar nice ripe peaches. Spread the peaches on top of the custard and cap with whipped cream.—Mrs. Southard, demonstration of fancy desserts.
PINEAPPLE DESSERT.—Thick slice of canned, or of fresh sugared pineapple, heap each slice with sweetened whipped cream flavored with a dash of vanilla and powder lightly with chopped nuts. Serve with cake.—Mrs. Southard, demonstration fancy desserts.
STRAWBERRY SPONGE.—One quart strawberries, one half package Knox gelatine, one and one half cups water, one cup sugar, juice of one lemon, whites of four eggs. Soak gelatine until soft in one cup water. Mash strawberries, add half of sugar. Boil balance of sugar with the water twenty minutes. Rub strawberries through a sieve. Add gelatine to the strawberry juice and the hot, thin syrup. Remove from fire, add berry pulp and lemon juice and beat five minutes in dish set in ice water. Add whites of eggs and beat until mixture thickens. Other berries, crushed peaches, plums and other fruits may be used the same way. Serve with cream or with custard sauce.—Mrs. Southard, domestic science demonstration of fancy desserts.
WHISKEY SPONGE PUDDING.—One quart sweet cream, yolks of ten eggs, one package gelatine, one small cup whiskey, one large cup sugar, one teaspoon vanilla. Dissolve the gelatine and beat well with the eggs, then add half of the cream, boiled, add sugar, vanilla and whiskey, and the rest of the cream whipped stiff. Allow to stand until cold and thick; at least six or eight hours.